研究报告

透明质酸钠-乳清蛋白复合物稳定W1/O/W2双乳:EGCG和DHQ共递送体系的构建及其性能评价

  • 陈金凤 ,
  • 侯福荣 ,
  • 王文亮 ,
  • 崔文甲 ,
  • 贾凤娟 ,
  • 宋莎莎 ,
  • 弓志青 ,
  • 史君彦 ,
  • 甲承立 ,
  • 张剑 ,
  • 陈敬鑫 ,
  • 王延圣
展开
  • 1(山东省农业科学院, 农产品加工与营养研究所, 农业农村部新食品资源加工重点实验室, 山东 济南, 250100)
    2(渤海大学 食品科学与工程学院, 辽宁 锦州, 121013)
第一作者:硕士研究生(王延圣副研究员为通信作者,E-mail:sdnky_wys@163.com)

收稿日期: 2025-05-29

  修回日期: 2025-09-10

  网络出版日期: 2026-06-24

基金资助

2024年山东省重点研发计划项目(乡村振兴科技创新提振行动计划)(2024TZXD005);山东省农业科学院农业科技创新工程(CXGC2025A07,CXGC2025C09,CXGC2025G05)

SH-WP complex stabilized W1/O/W2 double emulsion:Construction and performance evaluation of EGCG and DHQ co-delivery system

  • CHEN Jinfeng ,
  • HOU Furong ,
  • WANG Wenliang ,
  • CUI Wenjia ,
  • JIA Fengjuan ,
  • SONG Shasha ,
  • GONG Zhiqing ,
  • SHI Junyan ,
  • JIA Chengli ,
  • ZHANG Jian ,
  • CHEN Jingxin ,
  • WANG Yansheng
Expand
  • 1(Institute of Agricultural Products Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of New Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan 250100, China)
    2(College of Food Science and Engineering, Bohai University, Jinzhou 121013, China)

Received date: 2025-05-29

  Revised date: 2025-09-10

  Online published: 2026-06-24

摘要

该研究以透明质酸钠(sodium hyaluronate, SH)、乳清蛋白(whey protein, WP)复合物为外水相W2,采用单因素试验和星点设计效应面法(central composite design response surface method,CCD-RSM)构建了负载亲脂性二氢槲皮素(dihydroquercetin, DHQ)和亲水性表没食子儿茶素没食子酸酯[(-)-epigallocatechin gallate, EGCG]的水包油包水(water-in-oil-in-water, W1/O/W2)双重乳液共递送体系。以聚甘油蓖麻醇酸酯(polyglyceryl-6 polyricinoleate, PGPR)体积分数和水油体积比为影响因素,通过乳液表、微观形态及粒径筛选出制备W1/O初乳的最佳配比:PGPR体积分数4%、初乳水油体积比20∶1。通过单因素试验筛选外水相W2(SH-WP)质量比、初乳体积比、分散转数及时间,在此基础上采用CCD-RSM考察W2质量比、初乳体积比对W1/O/W2双乳粒径、zeta电位影响,用二项式及多元线性回归模型拟合建立指标与因素之间的关系,确定最优工艺参数:SH-WP质量比3∶1、初乳体积比为63.32%、分散转速12 000 r/min、分散时间3 min,优化工艺各指标的预测值和目标值接近。制备的乳液表观白皙、体系均一稳定,共聚焦激光扫描显微镜(confocal laser scanning microscope, CLSM)染色图像表明该乳为典型的“两膜三相”界面结构。通过傅里叶红外光谱、圆二色谱、荧光光谱对SH-WP复合物的结构探究表明,SH和WP主要为静电吸附和氢键相互作用;三相接触角探究表明,SH-WP复合物的表面润湿性得到明显改善。所制备的双重乳液对EGCG、DHQ具有良好的负载能力,包埋率分别为41.24%、95.34%。综上表明,该研究制备的W1/O/W2双重乳液可同时实现亲水性EGCG、亲脂性DHQ的共同递送,具有良好的活性成分递送潜力。

本文引用格式

陈金凤 , 侯福荣 , 王文亮 , 崔文甲 , 贾凤娟 , 宋莎莎 , 弓志青 , 史君彦 , 甲承立 , 张剑 , 陈敬鑫 , 王延圣 . 透明质酸钠-乳清蛋白复合物稳定W1/O/W2双乳:EGCG和DHQ共递送体系的构建及其性能评价[J]. 食品与发酵工业, 2026 , 52(11) : 186 -195 . DOI: 10.13995/j.cnki.11-1802/ts.043153

Abstract

The complex of sodium hyaluronate (SH) and whey protein (WP) was used as the external aqueous phase W2.A water-in-oil-in-water (W1/O/W2) double emulsion co-delivery system loaded with lipophilic dihydroquercetin (DHQ) and hydrophilic (-)-epigallocatechin gallate (EGCG) was constructed by single factor test and central composite design response surface method.Taking the concentration of polyglyceryl-6 polyricinoleate (PGPR) and the volume ratio of water to oil as the influencing factors, the optimum ratio of W1/O colostrum was screened by emulsion surface, microstructure and particle size:the concentration of PGPR was 4% (v/v), and the volume ratio of water to oil was 20% (v/v).Through single factor experiments, the mass ratio of W2 (SH-WP) in the external aqueous phase, the volume ratio of colostrum, the dispersion speed and time were screened.Based on this, the star point design effect surface method (CCD-RSM) was used to investigate the effects of W2 mass ratio and colostrum volume ratio on the particle size and Zeta potential of W1/O/W2 emulsions.The binomial and multiple linear regression models were used to fit and establish the relationship between indicators and factors, and the optimal process parameters were determined:SH-WP mass ratio of 3∶1, colostrum volume ratio of 63.32%, dispersion speed of 12 000 r/min, and dispersion time of 3 min.The predicted values of various indicators in the optimized process were close to the target values.The prepared emulsion has a white appearance and a uniform and stable system.The confocal laser scanning microscope (CLSM) staining image shows that the emulsion is a typical “two-film three-phase” interface structure.The structure of SH-WP complex was investigated by Fourier transform infrared spectroscopy, circular dichroism and fluorescence spectroscopy.The results showed that SH and WP were mainly electrostatic adsorption and hydrogen bond interaction.The three-phase contact angle investigation showed that the surface wettability of the SH-WP composite was significantly improved.The embedding rates of EGCG and DHQ in the prepared double emulsion were 41.24% and 95.34%, respectively, and the double emulsion had good stability.In summary, the W1/O/W2 double emulsion prepared in this study can simultaneously achieve the co-delivery of hydrophilic EGCG and lipophilic DHQ, and has good potential for active ingredient delivery.

参考文献

[1] LIU B B, YAN W D.Lipophilization of EGCG and effects on antioxidant activities[J].Food Chemistry, 2019, 272:663-669.
[2] NGUYEN M H T, NGUYEN T H T, PHAN T T, et al.Evaluation of stability and in vitro anti-cancer activity of dihydroquercetin nanoemulsion[J].Current Nanoscience, 2025, 21(1):127-139.
[3] CHEN S, ZHANG Y H, QING J, et al.Core-shell nanoparticles for co-encapsulation of coenzyme Q10 and piperine:Surface engineering of hydrogel shell around protein core[J].Food Hydrocolloids, 2020, 103:105651.
[4] ALMEIDA LOPES N, BARRETO PINILLA C M, BRANDELLI A.Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides[J].Food Hydrocolloids, 2019, 93:1-9.
[5] LI B, JIANG Y F, LIU F, et al.Synergistic effects of whey protein-polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems[J].International Journal of Food Science and Technology, 2012, 47(2):248-254.
[6] HUANG H, BELWAL T, AALIM H, et al.Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid[J].Food Chemistry, 2019, 300:125171.
[7] WANG C, LI J, SUN Y H, et al.Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex[J].Journal of Dairy Science, 2022, 105(8):6431-6446.
[8] WIJAYA W, VAN DER MEEREN P, WIJAYA C H, et al.High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes:Effect of pH and polymer concentration[J].Food & Function, 2017, 8(2):584-594.
[9] 李淑珍. 番茄红素微乳液的制备、稳定性及抗氧化活性的研究[D].乌鲁木齐:新疆农业大学, 2022.
LI S Z.Study on preparation,stability and antioxidant activity of lycopene microemulsion[D].Urumqi:Xinjiang Agricultural University, 2022.
[10] 黄耀成. W/O/W双重乳液的制备及其对葡萄籽原花青素负载作用的研究[D].广州:华南理工大学, 2021.
HUANG Y C.Preparation of W/O/W double emulsion and its loading effect on grape seed proanthocyanidins[D].Guangzhou:South China University of Technology, 2021.
[11] 刘艳, 胡宏, 邹颖, 等.纤维素纳米纤丝稳定的椰子油乳液的制备及表征[J].食品工业科技, 2025, 46(19):122-131.
LIU Y, HU H, ZOU Y, et al.Preparation and characterization of coconut oil emulsions stabilized by cellulose nanofibers[J].Science and Technology of Food Industry, 2025, 46(19):122-131.
[12] 段方宇, 王越, 张旭, 等.葡萄籽油/大米水解蛋白复合乳液工艺优化及稳定性研究[J].中国食品学报, 2023, 23(5):125-137.
DUAN F Y, WANG Y, ZHANG X, et al.Studies on process optimization and stability of grape seed oil/rice hydrolyzed protein composite emulsion[J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(5):125-137.
[13] HUANG X Z, FENG L Z, LU X F, et al.Development and optimization of a self micro-emulsifying drug delivery system (SMEDDS) for co-administration of sorafenib and curcumin[J].Drug Delivery and Translational Research, 2025, 15(5):1609-1625.
[14] YU H J, WANG H T, SU W T, et al.Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel[J].Food Hydrocolloids, 2022, 131:107810.
[15] 鲁燕玲, 梁珀溶, 邓艳梅, 等.核桃分离蛋白-花青素稳定Pickering乳液的制备及性质研究[J].食品工业科技, 2025, 46(18):93-101.
LU Y L, LIANG P R, DENG Y M, et al.Preparation and properties of walnut protein isolate-anthocyanin stabilized Pickering emulsion[J].Science and Technology of Food Industry, 2025, 46(18):93-101.
[16] 赵巧丽.紫苏粕蛋白基高内相乳液体系的构建、表征及其性能研究[D].无锡:江南大学, 2023.
ZHAO Q L.Fabrication, characterization and performance investigation of perilla residue protein-based high internal phase emulsion system[D].Wuxi:Jiangnan University, 2023.
[17] 姜成辰, 黄泽昊, 周戚薇, 等.OSA淀粉-壳聚糖复合基Pickering乳液的构建及其特性表征[J].食品工业科技, 2023, 44(15):116-125.
JIANG C C, HUANG Z H, ZHOU Q W, et al.Preparation and characterization of Pickering emulsion stabilized by OSA starch/chitosan complexes[J].Science and Technology of Food Industry, 2023, 44(15):116-125.
[18] 黄皓.基于W/O/W乳液的熊果苷和香豆酸共递送体系构建及其界面行为研究[D].杭州:浙江大学, 2022.
HUANG H.Study of W/O/W emulsion-based codelivery systems of arbutin and coumaric acid as well as their interfacial behaviors[D].Hangzhou:Zhejiang University, 2022.
[19] BHATTI H S, KHALID N, UEMURA K, et al.Formulation and characterization of food grade water-in-oil emulsions encapsulating mixture of essential amino acids[J].European Journal of Lipid Science and Technology, 2017, 119(6):1600202.
[20] GARCIA L C, TONON R V, HUBINGER M D.Effect of homogenization pressure and oil load on the emulsion properties and the oil retention of microencapsulated basil essential oil (Ocimum basilicum L.)[J].Drying Technology, 2012, 30(13):1413-1421.
[21] KUNDU P, AGRAWAL A, MATEEN H, et al.Stability of oil-in-water macro-emulsion with anionic surfactant:Effect of electrolytes and temperature[J].Chemical Engineering Science, 2013, 102:176-185.
[22] TENORIO-GARCIA E, RAPPOLT M, SADEGHPOUR A, et al.Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles[J].Food Hydrocolloids, 2024, 156:110327.
[23] ANDRADE J, PEREIRA C G, DE ALMEIDA J C Jr, et al.FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration[J].LWT, 2019, 99:166-172.
[24] RANI S, KADAM V, ROSE N M, et al.Wheat starch, gum Arabic and chitosan biopolymer treatment of wool fabric for improved shrink resistance finishing[J].International Journal of Biological Macromolecules, 2020, 163:1044-1052.
[25] FALSAFI S R, ROSTAMABADI H, NISHINARI K, et al.The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate[J].Food Chemistry, 2022, 374:131826.
[26] 龚穗菁. 玉米醇溶蛋白纳米颗粒和纤维素纳米晶协同稳定的皮克林双重乳液[D].无锡:江南大学, 2022.
GONG S J.Pickering double emulsion synergistically stabilized by zein nanoparticles and cellulose nanocrystals[D].Wuxi:Jiangnan University, 2023.
[27] 李丹枫. 大豆蛋白-聚谷氨酸复合物双重乳液体系构建及纳豆激酶递送效果研究[D].北京:中国农业科学院, 2023.
LI D F.Construction of a soy protein-polyglutamic acid complex double emulsion system and research on the delivery effect of nattokinase[D].Beijing:Chinese Academy of Agricultural Sciences, 2023.
[28] ZHANG H X, CHEN G J, LIU M, et al.Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle[J].Ultrasonics Sonochemistry, 2020, 67:105135.
[29] 张冰雁. 酪蛋白-咖啡酸复合纳米颗粒稳定Pickering乳液的制备与应用[D].无锡:江南大学, 2023.
ZHANG B Y.Preparation and application of pickering emulsion stabilized by casein-caffeic acid composite nanoparticles[D].Wuxi:Jiangnan University, 2023.
[30] TU F Q, LEE D.One-step encapsulation and triggered release based on Janus particle-stabilized multiple emulsions[J].Chemical Communications, 2014, 50(98):15549-15552.
[31] HUA Y J, WEI Z H, XUE C H.Bilayer electrostatic deposition:An effective strategy to enhance physical stability of double emulsion[J].Food Hydrocolloids, 2023, 145:109083.
文章导航

/

〈 〉